Coconut Cupcakes

0
Average: 0 (0 votes)
(0 votes)
Coconut Cupcakes
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
399
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie399 kcal(19 %)
Protein3.61 g(4 %)
Fat22.06 g(19 %)
Carbohydrates49.89 g(33 %)
Sugar added28.99 g(116 %)
Roughage2 g(7 %)
Vitamin A101.52 mg(12,690 %)
Vitamin D0 μg(0 %)
Vitamin E0.38 mg(3 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.13 mg(12 %)
Niacin1.71 mg(14 %)
Vitamin B₆0.01 mg(1 %)
Folate38.55 μg(13 %)
Pantothenic acid0.11 mg(2 %)
Biotin0.21 μg(0 %)
Vitamin B₁₂0.06 μg(2 %)
Vitamin C0.1 mg(0 %)
Potassium43.21 mg(1 %)
Calcium64.45 mg(6 %)
Magnesium5.13 mg(2 %)
Iron1.43 mg(10 %)
Zinc0.16 mg(2 %)
Saturated fatty acids16.41 g
Cholesterol31.36 mg

Ingredients

for
12
For the cupcakes
¾ cup butter
1 cup caster sugar (superfine)
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons Baking powder
½ cup plain Yogurt
2 cups sweetened Coconut flakes
To decorate
1 ¼ cups powdered sugar
1 tablespoon hot water
1 cup sweetened Coconut flakes
red and white Chocolate candy
How healthy are the main ingredients?
Yogurt
Preparation

Kitchen utensils

1 Cutting board, 1 Large knife, 1 Teaspoon, 1 Tablespoon, 1 deep bowl, 1 Immersion blender, 1 Kitchen scale, 1 Mixing bowl, 1 Hand mixer, 1 Plastic wrap, 1 Bowl, 1 Small knife, 1 Mortar, 1 Pasta machine, 1 Brush, 1 gezacktes Pastry wheel, 1 große Skillet mit Deckel, 1 Wooden spoon, 1 Measuring cups, 1 großer Pot, 1 Sieve

Preparation steps

1.
For the cupcakes: heat the oven to 180C,350F, gas 4. Place paper cases in a 12 hole cupcake tin.
2.
Cream the butter and sugar in a mixing bowl until soft and light. Beat in the eggs, one at a time, then stir in the vanilla.
3.
Sift in the flour and baking powder and stir until incorporated. Add the yoghurt and coconut and stir until blended.
4.
Spoon into the paper cases and bake for 25-30 minutes until golden, risen and springy to the touch. Cool in the tin for 10 minutes, then transfer to a wire rack to cool.
5.
For the decoration: sift the confectioners' sugar into a bowl and gradually stir in the hot water until the mixture is the consistency of cream.
6.
Spread a thin layer on top of each cake (reserve some of the mixture) and immediately dredge with coconut. Leave to set.
7.
Place 1 or 2 chocolate beans on top of each cake, attaching them with a little of the frosting. Dot some of the chocolate beans with the remaining frosting and leave to set.
Tags